2 skinless boneless chicken breast halves
2 eggs — beaten
1/2 cup all-purpose flour
1 cup bread crumbs
1 lemon — juice and zest
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons honey
cornmeal 1 cup chicken broth
^Slightly tenderize and flatten the chicken breasts.
^Brush some oyster sauce on chicken breasts, on both sides. Sprinkle some cornstarch on both sides. Let marinate 15 minutes.
^Dip chicken breasts first in beaten eggs, then in flour, and coat with bread crumbs.
^Cook on both sides on slow-medium heat in a pan, with very little oil. Lemon glaze:
^In small sauce pan, bring chicken stock to a boil. Add soy sauce and stir for a few minutes. Add honey, lemon juice and zest. Simmer for a couple of minutes. Mixture should not be thick.
^Scallop chicken breasts and pour glaze over it. Serve with shredded veggies or fine noodles.
Posted on Kitmailbx by cewvb@mail.ilap.com